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The application and current development status of sucrose fatty acid esters in food.

The application and current development status of sucrose fatty acid esters in food.

Sucrose esters, also known as sucrose fatty acid esters, are formed by the esterification of sucrose and fatty acids under appropriate conditions. Sucrose is a hydrophilic compound, while fats are lipophilic compounds. Therefore, the esterification products of the two have special properties of both water and oil phases, which can be used for emulsification, stability, dispersion, and other functions in food ingredients.

11

2022

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07

What are the dangers of sucrose fatty acid esters to the human body?

What are the dangers of sucrose fatty acid esters to the human body?

Common methods for synthesizing sucrose include solvent methods, non-solvent methods, and microbial methods. Currently, in addition to DMF (dimethylformamide), commonly used solvents for synthesizing sucrose esters include DMSO (dimethyl sulfoxide), xylene, propylene glycol, and water. So, what are the dangers of sucrose fatty acid esters to the human body?

30

2022

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06

The application of sucrose fatty acid esters in cake oils.

The application of sucrose fatty acid esters in cake oils.

Sucrose fatty acid esters have a wide range of HLB values, which are related to the content of monoesters; the higher the monoester content, the stronger the hydrophilicity. Conversely, the more diesters and triesters present, the stronger the lipophilicity. Based on the esterification number of sucrose hydroxyls, sucrose fatty acid ester products can have different HLB values (1-20) ranging from lipophilic to hydrophilic. Now, let's explore the application of sucrose fatty acid esters in cake oils!

20

2022

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06

The uses of sucrose fatty acid esters.

The uses of sucrose fatty acid esters.

With the -OH group of sucrose as the hydrophilic group, the carbon chain part of sucrose fatty acid esters is lipophilic. Commonly used fatty acids include stearic acid, oleic acid, and palmitic acid (the products are in powder form), as well as lower fatty acids like acetic acid and isobutyric acid (the products are in a viscous resin form). They are non-toxic, easily biodegradable, and have good surface properties, making them widely used in industries such as food, pharmaceuticals, daily chemicals, biotechnological enzyme preparations, petroleum extraction, textiles, and agriculture. Now, let's learn about the uses of sucrose fatty acid esters!

10

2022

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06

The practical application of sucrose fatty acid esters in products.

The practical application of sucrose fatty acid esters in products.

Sucrose fatty acid esters have surfactant properties, which can reduce surface tension and form complexes or chelates with starch, preventing the aging and regeneration of starch in wheat flour. This results in a good texture for noodle products. Sucrose fatty acid esters also possess excellent emulsifying, dispersing, solubilizing, lubricating, penetrating, foaming, viscosity-regulating, and antibacterial properties, and are widely used in pasta products, snacks, frozen beverages, and other foods. Now, let's explore the practical applications of sucrose fatty acid esters in products!

27

2022

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05

What is the difference between Dendrobium officinale and Dendrobium?

What is the difference between Dendrobium officinale and Dendrobium?

What is the difference between Dendrobium officinale and Dendrobium?

26

2022

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05

Three common types of Dendrobium products on the market

Three common types of Dendrobium products on the market

With the continuous development of the Dendrobium industry and the growing demand for Dendrobium products, there is now a wide variety of Dendrobium products in the market, especially the Iron Skin Dendrobium. Iron Skin Dendrobium is highly valued for its medicinal properties.

07

2022

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04

What is the function of sucrose fatty acid esters?

What is the function of sucrose fatty acid esters?

Sucrose fatty acid esters are a new type of non-ionic surfactant. This compound was discovered as early as 1880 (including cane sugar and octanoate), but systematic research work (including synthesis and manufacturing) began in the 1950s, and commercialization development started in the late 1960s.

29

2022

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03

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